Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 bulbs fresh fennel, thinly sliced

350 g baby marrow, sliced lengthways

2 T olive oil

2 ripe avocados, quartered

4 calamari steaks, scored and sliced into strips lengthways

1 chilli, finely chopped

2 T cranberry-infused balsamic reduction, for drizzling

extra virgin olive oil, for drizzling

sea salt and freshly ground black pepper, to taste

Cooking Instructions

In a pan, over a medium-high heat, fry the fennel and baby marrow in half of the olive oil, until lightly charred.
Divide among 4 plates then add the avocado.
Using another pan over a high heat, sear the calamari strips with the chilli in the remaining olive oil.
Top each salad with the warm calamari strips then drizzle over the cranberry-infused balsamic reduction and extra virgin olive oil. Sprinkle with sea salt and a crack of black pepper.
Per serving: 1264.2kJ, 18.4g protein, 20.7g fat, 9.4g carbs

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